Do you know what is sea salt and table salt? Because chemically, there is no significant difference between table salt or sea salt. Table salt is Sodium chloride obtained from sea salt deposits and then purified to eliminate minerals during the refinement process. Table salt is generally sodium chloride sulfate crystalized in a solution. This salt does not undergo any chemical reactions when it is formed, therefore the salt feels softer on your palate.
Sea salt is harvested from coastal areas and is generally mined using high pressure techniques. The salt is harvested by machines that drill holes into the salt deposits. As the salt passes through the minerals, it becomes transparent and white in color. The harvesting for table salt takes place when the minerals reach a high temperature and are more valuable than the other salts in the deposit. In the same way, the harvesting for sea salt is different because it is also done by machines but on a smaller scale.
Salt is essential for the preservation of many foods. Because of its ability to retain moisture and its ability to absorb nutrients from the air, salt is very important to the health of the people who eat it. As salt is important for the taste of certain food products, manufacturers make efforts to keep their products as close to the “natural” level of minerals as possible.
Salt has been a major factor in the economies of many ancient civilizations. Archaeological finds indicate that ancient peoples depended much less on other sources of salt and relied much more on salt mined from salt mines. They used natural sea salt from the sea bed and even ate it as food. In fact, ancient Egyptian mummies have been discovered with preserved fish from salt mines. Ancient Egyptians are believed to have produced more salt than any other civilization in the world.
Salt is very important to the taste buds. Even though it contains trace minerals, eating too much of it can make the taste of food unpleasant. This is because it loses its valuable trace minerals as it evaporates seawater into the air. To maintain the taste, it is often added to food and taken in small portions. In order to maintain the taste, most restaurants will add an extra teaspoon of sea salt to a meal.
Salt affects the taste of grains in different ways. One way it does this is by affecting the texture and the flavor of the grains. When grains are not seasoned or moistened, they retain only the mineral content of the soil where they were grown. But when salt is added, it adds “bite” to the grain.
Certain foods which we find salty are those which lack flavor and are bland. In contrast, sea salt and kosher salt both contain molecules that penetrate the skin and enter into the bloodstream. It also dissolves fat and maintains the fluid structure of the food. Because of this dissolving effect, sea salts and kosher salt are saying to be able to relieve the pain of heartburn more effectively than regular table salt.
However, there is a downside to using kosher salt and table salt. Using kosher salt is considered to be a form of cheating. Because there are no longer minerals left in the salt, when food is prepared by adding table salt or premium kosher salt, some nutrients such as potassium and magnesium are lost along with the sodium. Many people do not like to lose the essential trace minerals in their diet, and these two flake types are not the best replacement.